Kosambari
Kosambari, Kosumalli or Koshambari is a typical South Indian salad made from pulses , cucumber and seasoned with mustard seeds. The pulses generally used are split green gram (hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal. Its regional variation in northern India is known as kachumber while in northeastern India, it is known as singju. Traditionally, kosambari is made of cucumber, mung bean, and coriander. Optionally, ash gourd, green mango, and carrots are also used in some recipes. Kosambari is tempered with sesame oil, mustard seeds, curry leaves, lemon juice, salt and asafoetida for seasoning. Kosambari is also made from split chickpea. In Tamil Nadu, Kosumalli is made with Cucumber, Carrot or Banana Stem.
Source: Wikipedia
Recipes
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Hesaru Bele Southekayi Kosambari Recipe - Cucumber Kosambari by Archana's Kitchen
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Carrot Kosambari Recipe-Carrot Moong Dal Salad-Karnataka Style - Padhuskitchen
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Kosambari Recipe/Cucumber Kosambari Recipe - Udupi Recipes
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Carrot Kosumalli Recipe | Kosambari | Carrot MoongDal Salad Recipe - Subbus Kitchen
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Moong Dal Kosambari Recipe: How to Make Moong Dal Kosambari Recipe | Homemade Moong Dal Kosambari Recipe
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Hesaru bele carrot kosambari recipe | Mungdal-carrot salad Recipe | How to make Mungdal-carrot salad | green gram dal carrot salad
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